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Slow cooker beef ragout

Slow Cooker Beef Ragout

Author: Heidi Boortz
Servings : 10

Ingredients

  • 2.5 lbs chuck roast
  • 1 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 can Diced Tomatoes 28 oz
  • 1 can tomato paste 6 oz
  • 1 Tbsp bottled minced garlic
  • 1 cup frozen sliced carrots
  • 1 cup celery sliced
  • 1 cup frozen diced onions
  • 1/2 cup red wine or 1/4 cup balsamic vinegar
  • 2 tsp oregano
  • 1 lb 100% whole wheat pappardelle pasta or whole grain egg noodles
  • 1/2 cup fresh parsley chopped
  • 1/2 cup parmesan cheese grated, optional

Instructions

  • Heat oil in large skillet. Sprinkle roast with salt and pepper. Add roast to skillet and sear 1-2 minutes per side, just until browned.
  • Add seared roast to slow cooker. Add tomatoes, tomato paste, carrots, celery, onion, garlic, wine and oregano. Cook on low 10 hours or on high 8 hours.
  • 20 minutes before cook time ends, cook pasta according to package directions. Drain.
  • Shred beef. Serve cooked noodles topped with beef and sauce. Garnish with parmesan cheese and parsley.

To freeze

  • Heat oil in large skillet. Sprinkle roast with salt and pepper. Add roast to skillet and sear 1-2 minutes per side, just until browned.
  • Add seared roast to large zip top freezer bag. Add tomatoes, tomato paste, carrots, celery, onion, garlic, wine and oregano. Freeze.

To cook after freezing

  • Add frozen meal to slow cooker. Cook on low 12 hours or on high 10 hours.
  • 20 minutes before cook time ends, cook pasta according to package directions. Drain.
  • Shred beef. Serve cooked noodles topped with beef and sauce. Garnish with parmesan cheese and parsley.
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